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Alt Text: Easy Sun Dried Tomato and Spinach Egg Biscuits on a baking sheet

Easy Sun Dried Tomato and Spinach Egg Biscuits Recipe

These Easy Sun Dried Tomato and Spinach Egg Biscuits are a savory, protein-packed breakfast option perfect for busy mornings. Made with wholesome ingredients like eggs, spinach, sun dried tomatoes, and almond flour.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 10 biscuits
Course: Breakfast, Brunch
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tsp olive oil
  • 1/2 cup onion diced
  • 2 handfuls baby spinach roughly chopped
  • 1 large garlic clove minced
  • 6 eggs lightly beaten
  • 1/2 cup sun dried tomatoes rinsed and patted dry
  • 1/2 cup cottage cheese
  • 3/4 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • Salt and pepper to taste
  • 1/2 cup shredded mozzarella
  • 1/4 cup shredded parmesan

Equipment

  • skillet
  • Large mixing bowl
  • whisk
  • baking sheet
  • parchment paper
  • Large scooper or spoon

Method
 

  1. Preheat your oven to 375 degrees F (190 degrees C) and line a large rimmed baking sheet with parchment paper.
  2. Heat olive oil in a large skillet over medium heat. Add onion and saute for 2 minutes until softened. Add spinach and garlic, cooking for 1 minute until spinach wilts. Transfer to a paper towel to absorb moisture.
  3. In a large bowl, whisk together eggs, sauteed vegetable mixture, sun dried tomatoes, and cottage cheese.
  4. Stir in almond flour, coconut flour, baking powder, salt, and pepper. Fold in mozzarella and parmesan cheeses.
  5. Scoop 1/4 cup portions onto the baking sheet. Gently press down and top with extra mozzarella.
  6. Bake for 22 to 25 minutes until golden brown and cooked through. Cool slightly before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Can be frozen for up to 1 month.
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